WINTER VEGETABLE SOUP RECIPES
WINTER VEGETABLE & LENTIL SOUP RECIPE | BBC GOOD FOOD
When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
Nutrition Facts : Calories 264 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 13 grams fiber, ProteinContent 16 grams protein, SodiumContent 0.4 milligram of sodium
WINTER VEGETABLE SOUP RECIPE - BBC FOOD
A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. (This video also demonstrates the Summer vegetable soup.)
Provided by The Hairy Bikers
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.
- Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly.
- Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.
- Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly.
- Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika.
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WINTER VEGETABLE SOUP RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
Category main-dish
Calories 170 per serving
Reviews 4.3
Total Time 45 minutes
Category main-dish
Calories 170 per serving
- In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.
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I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
From cooking.nytimes.com
Reviews 4
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Calories 136 per serving
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Reviews 4
Total Time 1 hours
Calories 136 per serving
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
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WINTER SOUP RECIPES | BBC GOOD FOOD
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Reviews 4.1
Total Time 30 minutes
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From 100krecipes.com
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Total Time 40 minutes
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From 100krecipes.com
Reviews 5
Total Time 40 minutes
Category Soup
Cuisine American
- Check on your soup after 30-40 minutes to see it has thickened if so remove from the stovetop and serve. Enjoy!
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Total Time 40 minutes
Category Lunch
Calories 184 calories per serving
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HEARTY VEGETABLE SOUP RECIPE - BBC FOOD
This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night.
If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers.
As part of an Intermittent diet plan, 1 serving provides:
Your daily salty food
3 of your 5 daily vegetable portions
This meal provides 219 kcal per portion.
From bbc.co.uk
Reviews 4.9
Calories 219kcal per serving
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Reviews 4.9
Calories 219kcal per serving
- Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.
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